Smokey Bacon Maple Bar Cake

Measuring 14" x 10" and serving up to 12 people, this delicious blend of fresh raised dough, maple, and bacon can, alas, only be ordered from Frost Doughnuts, which pretty much limits this one to those in the Seattle area.
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Beercandy

Beercandy ($7-19) is a line of assorted caramels and taffy, the latter usually covered in some form of chocolate, and made with IPA, Stout, Lager, and Lambic.
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Cool Lunch Box

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Baked turkey wings made by chef celly

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A Visit to Patrick Roger Chocolate in Paris from David Lebovitz

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Jack Daniel's Tennessee Honey Whiskey

Mixing the company's famous whiskey with a proprietary honey liquor, this new blend retains its American whiskey roots while adding just a touch of sweetness and removing just a bit of bite, making it perfect for on-the-rocks summertime sipping.Source URL: https://americanendeavor.blogspot.com/search/label/Food
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Jack Daniel's Ready-to-Drink

Enter the Jack Daniel's Ready-to-Drink ($10) offerings. These perfectly mixed beverages, which come in aluminum-bottle four-packs, give you instant access to Jack & Cola, Jack & Ginger, or Jack & Diet Cola.
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Random

Must have


Usual weekend fav.


In Ken's EVO with big brother


Can u see me?


It was after
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Delicious Ways to Cut Carbs

Submitted by MH Editors on 08/13/10

1. Hash Browns
*Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs. Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., coauthor of The Low-Carb Comfort Food Cookbook.

2. Mashed Potatoes
One of Dr. Agatston's favorites: Steam some fresh or frozen cauliflower in the microwave. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. "Salt and pepper to taste and you've got something that quite honestly can compete with the real thing any day," says Dr. Agatston. To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.

3.Lasagna
Slice four to five medium-size zukes lengthwise into three-quarter-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes. You want them firm, not crisp. "Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini," she says.

4. Spaghetti
A cooked spaghetti squash is like Mother Nature's automatic spaghetti maker—the flesh becomes noodlelike strands. "All you have to do is cut the squash in half and remove the seeds. Then place each half—cut side down—on a plate with a quarter cup of water," says Elizabeth Perreault, a chef at Colorado's Culinary School of the Rockies. Nuke the squash for 10 minutes or until it's soft to the touch. Let it cool, then scrape out the "spaghetti" strands and top with pasta sauce and cheese.

5. Pancakes
Here's a can't-fail recipe from The South Beach Diet. Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg. Process in a blender until smooth. Cook the mixture like a regular pancake.

6. Scalloped Potatoes
You may think you don't like soy-based foods, but that could be because you don't cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. "Tempeh can be really bland, but if you jazz it up with herbs and spices, it's a great substitute for potatoes." Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour.

7. Macaroni and Cheese
Even instant mac and cheese can go lower-carb; use only half the pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., coauthor of The Good Carb Cookbook.

8. Pasta Salad
Same idea as the mac and cheese, but try black beans, diced tomatoes, and chunks of ham, tuna, chicken, or hard-boiled eggs, suggests Richard Ruben, an instructor at the Institute of Culinary Education in New York City. "These kinds of salads are a blank slate, so you can top them with anything from a creamy blue-cheese dressing to vinaigrette, or even lime juice and slices of avocado," Ruben says.

9. Cheese-Flavored Chips
Just crazy enough to work: Cut sticks of string cheese into quarter-inch-thick slices and scatter the rounds on a cookie sheet coated with nonstick spray, leaving them an inch or two apart. Bake at 375 F for 4 to 5 minutes or until the cheese melts and turns golden brown. Let them cool, then peel the chips off the tray.

10. Pizza
Cut the gills out of the inside of the mushroom, says Ruben, "then place the mushroom on an oiled cookie sheet and bake for 5 to 10 minutes so it dries out slightly." Add tomato sauce, mozzarella, and pepperoni or other toppings and broil until the cheese begins to melt.

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Top 10 little things that make a BIG difference

1. Drink soy milk or fat free milk instead of whole milk.
2. Don’t slouch. Sitting up straight burns 10% more calories.
3. Drink ice water with lemon. The cold water helps shrink your stomach, while the lemon suppresses your appetite.
4. Don’t press the snooze button, get up immediately.
5. Eat off smaller plates.
6. Have your breakfast, lunch and dinner at the same time everyday.
7. Take a multi-vitamin.
8. Stretch before bed: You’ll have more energy in the morning.
9. Spoil your food. Once you are finished eating, pour water over the leftovers to avoid post-meal picking.
10. Don’t skip breakfast.

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T & T Prawn Mee Shop, Lorong Selamat – Combination of Classical and Creative Hokkien Mee — Penang Food, Penang Travel and Pe

Prawn Noodle, or commonly known as Hokkien Mee in Penang, is a local hawker food delight that one should not miss when in Penang. There are many Hokkien Mee stalls around the island but most of them offer classical type of Hokkien Mee and lack of creativity for the newer generation.


T & T Prawn Mee shop is one of the old timers in Penang that sell Hokkien Mee. The founder of T & T prawn mee shop Mr. Tan Chui Kee has dedicated his life to selling Hokkien Mee for the past 50 years. At that time, a bowl of Hokkien Mee was only at 10 sen per bowl.






As you can see on top of the picture, Mr. Tan (in the middle of the picture) the founder of T & T Prawn Mee shop is still very strong and energetic. He is still helping out in the shop. However, most of the managing part of the business has been handed over to his son.


Surely curiosity will come into mind by Hokkien Mee with creativity. Most of the time, the Hokkien mee that we have are classical. Therefore what is Hokkien Mee with creativity?





Claypot Hokkien Mee with Egg – RM4.70, Hokkien Mee is usually served in a bowl rather than in claypot, and the noodle is usually the yellow egg noodle and bihun. However, Mr. Tan managed to think out of the box by serving the dish in claypot instead and also by substituting the usual yellow noodle and bihun with “yee mee”.





“Yee mee” is more flavourful compared to yellow noodle. The little prawns were slightly salty in the delicious prawn-based soup and topped with slices of pork. The dish was finished with a raw egg on top so that it was cooked while the claypot was still hot.






For claypot hokkien mee, there are choices of noodle like ”yee mee”, yellow noodle, bihun or maggie mee.





Claypot Loh Mee – RM5.00, this Loh Mee in claypot is also a new concept. The usual yellow noodle and bihun are covered with starch. The ingredients include prawns, pork slices and a semi-raw egg to be cooked inside the claypot.





The taste is acceptable. The starch was too thick due to the heat from the claypot. It would be much better if it is changed to a bowl instead.





Claypot Jawa Mee – RM5.00, the sweet and sour gravy of Jawa is served together with the yellow noodle and bihun. This dish is complemented with tau kua (dried tofu), egg, a touch of crunched peanuts and chopped vegetable.






This dish is designed for those who prefer non-spicy food and also for kids. The taste is good, the only drawback is that there are no slices of deep-fried prawn “biscuits” like the classical type.





Claypot Pan Mee with Ribs and Egg – RM5.00. The handmade pan mee is cooked together with minced meat, pork ribs, prawn in curry-based soup.





The curry was slightly too thick and when served in claypot it was till hot which is good, but at the same time it also made the curry dried out and thickened. The spiciness was overwhelming and covered the taste of the other ingredients. It is not my cup of tea. For those that still want to try this dish, my advice is to eat it while hot.






Original Hokkien Mee – RM3.00 (Small), RM4.00 (Large). The usual classical hokkien mee is still available here. It was served since 50 years ago. The soup base was cooked with pork ribs stock and served together with bihun and yellow noodle, kangkung (water spinach) and bean sprouts.








Hokkien Mee with Big Prawn – RM11 (depending on market price of the prawn). The classical hokkien mee was served with a tiger prawn.





The price is worth for such a big prawn, the portion of this prawn is equivalent to 5 – 6 normal prawns. The prawn was very sweet and fresh.






Hokkien Mee with Crab – Rm12 (depending on market price of the crab). Traditional hokkien mee cooked with crab.





The volume of the meat in the crab and also the freshness is very depending on the postion of the moon. When full moon usually there will be more crabs and will have more options. However, the crab meat that I had that day was not as good due to non-full moon period.





Hokkien Mee with Squid – RM8 (depending on the market price of the squid). Again, classic hokkien mee cooked with squid.






The squids prepared were fresh and just nice. However, eating hokkien mee with squid is not my cup of tea.





Fried Chicken Wing (2 pcs) – RM4, the fried chicken wing was so crispy and delicious.





The drawback of the chicken wing is there are not much meat and the portion is very little.





Deep Fried Sambal Pork Belly (per plate) – RM4. The pork belly was covered with sambal batter and was deep fried until crispy.






The roast pork was so delicious and crispy, the only negative point about this dish was it was oily.





Breakfast Set 1 (Bread Toast, Half Boil Egg & Kopi ‘O’) – RM3.30





For those who are not in favor of Hokkien Mee or any types of oriental serving above for breakfast, below dishes will suit your need. The local breakfast with usual Kopi-O, kaya/butter toasts and half-boiled eggs will definitely bright up your day.





Fried Chicken Nugget (per basket) – RM3, French Fries (per basket) – RM3






Snacks for those who are still not full after the main course or even just some finger food when chilling out with friends.





Breakfast Set 7 (Bread Toast with Ham, Fried Egg, Nugget, Sausage and French Fries) – RM5.30





The heavier type of breakfast for those who want to have a heavier breakfast.





Overall, this place serves both creative and classical type of Hokkien Mee and some additional western breakfast to suit everyone’s needs. Personally I love the creative way of Hokkien Mee. The taste of the Hokkien Mee soup is thicker compared to classical type. For those that have a stronger taste bud, this is the place to try out the dishes. The only drawback to this place is the parking space is limited.

Editor’s Review (5 Stars Rank):

























Taste
Price
Food Presentation
Service
Overall


Quick Facts:












































Family Friendly
Parking
Pork Free
Alcohol
Credit Card
Smoking
Reservation
Private Room
WIFI Available


Operation hours: 8:30am – 5:00pm (Mon – Sat); 7:45am – 3:00pm (Sun)

Contact: 04-226 3407

Address: 127, Lorong Selamat, 10400 Penang

GPS: 5° 41′ 67.86″ N, 100° 32′ 44.59″ E



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